Cassoulet

Food.com

3000 mins (prep 120, cooking 2880)

21 ingredients

6 servings

This is delicious for a cold winter's night. It is not hard to make, but it does involve a few time consuming steps. I usually spread these steps out over 2 or three days, but you could make the whole dish in one day, if you wish.A few notes on ingredients: For the duck confit, you can either make your own, Duck Confit , or you can buy it pre made. For the sausages - the traditional sausage for cassoulet is Toulouse sausage, but any good garlicky pork sausage will do. I have used Andouille with good results. The traditional beans for cassoulet are Haricots Blancs or Lingots, but if you cannot find either of these you can substitute Great Northern, Marrow, or Navy beans. I also highly recommend using low sodium chicken stock, or the end result could be too salty.The instructions I give here are for my 2-day method: I cook the cassoulet, then let it rest in the fridge overnight, then re-heat it the next day for serving. Cassoulet always tastes better the next day, so I just don't serve mine until the next day! ;)However, if you don't want to bother with that, you can just serve it after you have gratineed the second crust.